Broiled Lobster Oreganata
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
370 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Broiled Lobster Oreganata
Description
Broiled Lobster Oreganata features lobster tails that are split and topped with a seasoned breadcrumb mixture incorporating dried oregano, fresh parsley, kosher salt, and crushed red pepper flakes. The breadcrumbs are moistened with a rich sauce made from olive oil, garlic, white wine, passata, and chicken stock, contributing a savory depth to the dish.
The lobster is broiled on a high rack, allowing the breadcrumb topping to crisp nicely while the lobster meat cooks to a tender finish. The combination of garlic, wine, and herbs brings bright and savory flavors to complement the natural sweetness of the lobster.
This dish is typically served with lemon wedges for a fresh citrus touch, making it an appealing choice for a special meal or entertaining. The sauce is also sufficient to serve with pasta, providing flexibility in presentation.
For best results, monitor the lobster's internal temperature to reach about 140°F to avoid overcooking. Leftovers can be stored refrigerated up to three days and gently reheated by oven, stovetop, or microwave methods.
Ingredients
For the breadcrumbs
- 1/2 cup (50g) plain breadcrumbs
- 1/2 teaspoon oregano dried
- 3 tablespoons Italian flat-leaf parsley minced
- 1/2 teaspoon kosher salt Diamond Crystal brand
- 1/4 teaspoon red pepper flakes crushed, hot
- 2 tablespoons (30ml) extra virgin olive oil
For the sauce and lobster
- 6 ounce (120g) lobster tails about 1 1/2 pounds worth
- 1/4 cup (60ml) extra virgin olive oil
- 10 cloves garlic minced
- 1/2 cup (120ml) white wine
- 1 1/4 cup (320ml) chicken stock low sodium
- 3/4 cup (180ml) passata
- 6 tablespoons (84g) butter small cubes, divided
- 2 tablespoons (30ml) lemon juice
- 3 tablespoons Italian flat-leaf parsley minced
- 1 large lemon cut into wedges, for serving
Instructions
For the breadcrumbs
- In a bowl combine the breadcrumbs, salt, crushed red pepper flakes, parsley, oregano, and 2 tablespoons extra virgin olive oil. Mix well and taste test. Adjust salt and pepper if needed.
For the sauce and lobster
- Set oven rack to the second highest level and turn the broiler to high.
- With a sharp knife, split the tails down the middle and set aside. Any visible intestinal tracks can easily be removed at this time.
- Heat a large oven safe pan to medium heat with the extra virgin olive oil and garlic and cook until golden (~3 minutes).
- Add the white wine, passata, and chicken stock to the pan and bring to a lively simmer for 5 minutes. Taste test the sauce and season with salt and pepper if required. Turn off the heat.
- Add the lobster tails to the pan meat side up. Pack the tails with the breadcrumb mixture. Spoon some of the sauce over each tail to moisten the breadcrumbs.
- Sprinkle a bit of the remaining breadcrumbs (no more than 2 tablespoons worth) into the sauce. Place 1-2 to small cubes of butter onto each tail, making sure to reserve half of the butter for later. Squeeze the lemon juice on top of the tails. Broil for 4-6 minutes or until the meat is opaque and slightly firm. Carefully watch the lobster tails so that they don’t burn.
- Remove the pan from the broiler and add the remaining butter and parsley to the sauce and whisk to combine. Serve with crusty bread or with a bit of pasta. Enjoy!
Notes
- Check lobster meat temperature with an instant-read thermometer; cook to 140°F for optimal doneness.
- The sauce accompanying this recipe is enough to dress about half a pound of pasta if desired.
- Store any leftovers in the refrigerator for up to three days; reheat carefully either in the oven, on the stovetop, or in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 14.2g | 5% |
| Protein | 23.7g | 47% |
| Fat | 22.7g | 35% |
| Saturated Fat | 3.4g | 17% |
| Cholesterol | 159mg | 53% |
| Sodium | 703mg | 29% |
| Potassium | 507mg | 11% |
| Fiber | 1.5g | 6% |
| Sugar | 3.2g | 6% |
| Calcium | 138mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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